Carrot Cake Recipe

This is a recipe that my mom got from a cookbook featuring recipes from restaurants around Philadelphia (given that the cook book is over 21 years old, most of the restaurants seem to have moved on). I changed a few things, and made it for my dad's birthday.

How to make it

Add the 'wet' ingredients to the 'dry' ingredients and fold together with a spatula.

Place the batter into a greased cake pan and bake in the oven at 325 for about an hour.

Check with a toothpick at the end of an hour. If the toothpick comes out clean, then the cake is done. If batter sticks to the toothpick, give it another 10 minutes, repeatedly (checking each time), until done.

In a separate bowl, beat butter, cream cheese, vanilla and powdered sugar to a pudding-like consistency.

When the frosting is combined, add the orange zest and juice. Mix again. The frosting should take on a soupy consistency.